Minty marshmallows

Minty marshmallows


7 people made this

About this recipe: These marshmallows are flavoured with peppermint. They are deliciously fluffy and have pretty red streaks running through them. Enjoy as is, with a chocolate fondue or on top of hot chocolate.


Makes: 18 marshmallows

  • 1 serving cooking oil spray
  • 6 tablespoons warm water
  • 15g unflavoured gelatine
  • 275g caster sugar
  • 175g golden syrup
  • 2 tablespoons golden syrup
  • 4 tablespoons water
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 3/4 teaspoon pure peppermint extract
  • 3 drops red food colouring
  • 4 tablespoons cornflour
  • 4 tablespoons icing sugar

Prep:30min  ›  Cook:5min  ›  Extra time:4hr setting  ›  Ready in:4hr35min 

  1. Line a 23cm square tin with cling film, leaving enough overhang to cover the top. Spray cling film lightly with cooking oil spray.
  2. Place 6 tablespoons of warm water in a large bowl and sprinkle gelatine on top. Let gelatine soften in the water for 5 minutes.
  3. Meanwhile, combine the caster sugar, golden syrup and 4 tablespoons water in a tall saucepan. Bring to the boil, stirring constantly. Boil for 1 minute, the mixture should read 115 degrees C on a sugar thermometer.
  4. Pour hot syrup over the softened gelatine and add the salt. Beat at high speed with an electric mixer until the mixture increases in volume and holds a peak, about 8 to 10 minutes.
  5. Stir in vanilla and peppermint extracts. Pour into prepared tin, add several drops of red food colouring and swirl with a skewer. Stir in the vanilla and peppermint extracts. Pour into prepared pan, add several drops of red food colouring and swirl with a skewer.
  6. Cover lightly with cling film and let stand at room temperature for 4 hours. Cut into 18 squares, using a knife sprayed with cooking oil spray.
  7. Combine cornflour and icing sugar in a bowl. Toss cut marshmallows in this mixture. Store in airtight container or resealable plastic bag.

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